Protein Lasagna! [Recipe]

I hope you had an awesome Thanksgiving with your friends & family! We always go home for 2 weeks around Christmas so we stay in Rhode Island for turkey day.

This year, my client Mary-Ann had us over for Thanksgiving and it was so great to be around people who truly feel like family when we’re away from our own.

Over here we’re out of leftovers (sadly) which means it’s time for me to make my new go-to recipe that I’ve been making for the past few weeks…and haven’t gotten sick of!

98% of you asked for it whenever I put out a poll on my Instagram stories…and the other 2% of you may just not like lasagna? ha!

It’s PROTEIN LASAGNA!

Ok…so technically lasagna can already be higher in protein based on your meat filling & cheeses, but with the addition of the Explore Asian Lasagna noodles (amazon link!) — you’ve got about 20g of protein per serving of this Lasagna!

I’m quite obsessed with these noodles.

Another little hint to “buffing” up this lasagna is that I use mushrooms cooked down with my meat of choice (I’ve done turkey or beef in this recipe, both work!) to add some more bulk to my “meat sauce” & spinach to get in some extra veggies and volume.

INSTRUCTIONS:

Cook down your mushrooms in 1 TB of oil until all liquid is gone.

While your mushrooms cook down, in a separate bowl, add your ricotta cheese & 1 egg together in a bowl and mix thoroughly & season with Salt & Pepper before placing off to the side until you are making your layers.

To your mushrooms, add in your ground meat and cook with mushrooms until meat is browned.